Born and raised in Italy, Sara Ghedina came to California years ago. “It was like a dream,” she says of her first glimpse of the Bay Area. The beauty of water, wind and hills made an impression. “But I loved how adventuresome Californian cooks are.
Additionally, they mix cultures and ingredients in combinations you wouldn’t think of at first. If I had to choose a favorite cuisine, I’d pick what they call California Fusion, where the state’s fruits and vegetables come together beautifully.”
California Fusion Recipes
Curried Lentil Salad
Greens, a landmark vegetarian restaurant in San Francisco with views of the bay and Golden Gate Bridge, inspired this salad recipe. Spices provide a lovely punch, and the secret is to let the salad rest for about half hour to allow the flavors to mix. It tastes even better the next day. Make sure to use a plain yogurt with neutral flavor, avoiding any made from coconut milk. You can substitute plain whole milk yogurt for a vegetarian version.
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Curried Lentil Salad
- Yield: Serves 4
Description
Lentils in a flavorful mix of peppers, onion, and seasonings.
Ingredients
- 1 1/2 cup French lentils
- 1 carrot, diced
- 1/2 cup non-diary yogurt, such as almond or cashew
- 1 tbsp white balsamic vinegar
- 1 lemon
- 1 tsp ground cumin seeds
- 1/2 tsp turmeric
- 1/4 tsp coriander
- 1 tsp salt
- 1/8 tsp cayenne pepper
- 1/8 tsp black pepper
- 1/2 red onion, thinly sliced
- 1 red bell pepper, diced
- 2 tbsp chopped cilantro
Instructions
- Rinse the lentils under running water for at least 30 seconds. Drain well.
- Place them in a medium-size saucepan, cover with water and add a pinch of salt.
- Bring to boil, then decrease the heat enough to maintain a gentle simmer.
- Cook until lentils are tender, about 15 to 20 minutes. Drain well and set aside.
- Meanwhile, bring a small pot of water to boil, and cook the diced carrot for about 2 minutes. Drain and set aside.
- Combine the yogurt with the balsamic vinegar, the juice of the lemon, and all the spices.
- In a large bowl, combine the lentils with the onion, the carrot and the bell pepper, pour the yogurt mixture over and mix well.
- Let them rest for about 30 minutes to allow the flavors to mix.
- Add the cilantro just before serving.
- Serve cold with pita bread.
Panzanella Mango Salad
Panzanella is a traditional Tuscan salad, very popular in the summer. Onions, tomatoes, and chopped stale bread soak up the dressing and tomato juice to become rehydrated. Sometimes, it includes fragrant basil when available.
Italian traditionalists might throw you in jail for this wildly non-traditional version—but in California, anything goes. The recipe draws inspiration from the sweetness of mango salsa, a South American staple found all over San Francisco, often paired with grilled chicken, fish, or used as a creative taco topping. Use sourdough bread for even more multicultural cultural fusion.
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Panzanella Mango Salad
- Yield: Serves 4
Description
Who needs croutons when you can have a panzanella salad?
Ingredients
For the salad:
- 4 thick slices day-old country bread
- 2 tbsp extra-virgin olive oil
- 3 garlic cloves
- 3 cups cherry tomatoes
- 1 large mango, cubed
- 2 green onions, sliced
- 2 tbsp chopped cilantro
For the dressing:
- Juice of 1/2 lemon
- Juice of 1/2 lime
- 4 tbsp extra-virgin olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp chili pepper flakes
Instructions
- Heat a grill to medium heat.
- Brush the slices of bread with the olive oil, then grill them until lightly charred on both sides.
- Rub with the garlic cloves when they are still hot, then set them aside for few minutes. When they are cool enough to handle, tear them into bite-sized pieces and set aside.
- For the dressing, whisk together the citrus juice, the olive oil, balsamic vinegar, salt, pepper and chili flakes.
- Cut the cherry tomatoes in half, and place them in a large bowl together with bread, mango and green onion.
- Toss with dressing and mix well.
- Let the salad rest for at least 10 minutes, in order for the bread to soften.
- Just before serving, sprinkle with chopped cilantro.
Photography, Story, and Styling by Sara Ghedina
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